Pea and Mint Pesto

Pea and Mint Pesto

June's answer to August's basil and tomatoes, fresh mint and sweet peas shine in this bright, versatile pesto. We love it as a dip, sandwich spread and pasta sauce (thinned with a little water), but we suspect that youll find even more ways to use it for a burst of early-summer flavor.

Ingredients

2 12 -ounce packages frozen peas (about 6 cups)

1 tablespoon olive oil

2 cloves garlic, quartered

2 tablespoons grated Parmesan cheese

2 tablespoons lemon juice

1/2teaspoon kosher salt

1/2teaspoon ground black pepper

1/4cup chopped fresh mint

Directions

In a large saucepan add peas to boiling salted water. Return to boiling; cook 1 minute. Drain and rinse with cold water. Drain well. Transfer to a food processor. Add oil, garlic, Parmesan, lemon juice, salt and pepper. Cover and process until nearly smooth. Transfer to a bowl. Stir in mint. Store, covered and refrigerated, for up to 3 days, or freeze up to 3 months.